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Slow Cooker Chicken Enchilada Bowls

Slow Cooker Chicken Enchilada Bowls

The ultimate comfort food, Slow Cooker Chicken Enchilada Bowls are a delicious blend of tender chicken, black beans, and zesty enchilada sauce. Perfect for busy weeknights, this easy recipe comes together effortlessly and is sure to satisfy your cravings. Try it tonight!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cloves Garlic
  • 1/2 medium Onion
  • 1 medium Red bell pepper
  • 14 1/2 ounces Diced tomatoes, canned
  • 1 none Cooking spray
  • 2 pounds Chicken breast
  • 2 cups Enchilada sauce
  • 1 teaspoon Cumin, ground
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Oregano, dried
  • 1 teaspoon Salt
  • 15 ounces Black beans, canned
  • 1 cup Corn, frozen
  • 8 medium Corn tortillas
  • 4 cups Brown rice, cooked
  • 2 medium Avocados
  • 1/4 cup Cilantro
  • 1/2 cup Mexican cheese blend, shredded

Equipment

  • Mixing Bowl
  • Blender
  • Wooden Spoon
  • Cutting Board
  • Slow Cooker

Method
 

  1. Start by mincing garlic and dicing the onion and red bell pepper into small pieces. The smell of the garlic combined with the onions will already start to elevate your mood!
  2. Partially drain the diced tomatoes by pouring off the excess liquid from the top of the can. This ensures your dish won’t become too watery.
  3. Next, spray your slow cooker with cooking spray to prevent sticking. It’s a simple step that makes cleaning easier!
  4. Drop in the diced onion, followed by the chicken breasts. Pour 1/2 cup of enchilada sauce over the chicken to coat it evenly.
  5. Now, pour in the partially drained diced tomatoes, along with the spices: cumin, chili powder, salt, and minced garlic. Add the black beans, red bell pepper, and corn as well.
  6. Pour an additional 1 cup of enchilada sauce over everything and give a quick stir to combine the top ingredients. You want all those lovely flavors to intermingle!
  7. Turn your slow cooker on “low” for 7 to 8 hours. During this time, the chicken will become tender and infused with flavor.
  8. Once the chicken is tender, mix everything well. Use a mixing spoon to shred or break up the chicken into pieces of your desired size.
  9. Serve the mixture over corn tortillas and/or cooked brown rice. Top with sliced avocado, chopped cilantro, shredded cheese, and any remaining enchilada sauce as desired.

Notes

These bowls can be frozen for up to three months. Just be sure to let them cool entirely before transferring.